1 Onion finely chopped
15gm butter
2 x 440 gm cans Pea & Ham Soup
2/3 cup thickened cream
1 1/2 tspn curry powder
3 cups water
180 gm can Tuna Chunks in brine
Method: Saute onion and curry powder in butter, add soup & water, stir until mixture reaches boiling point. Stir in drained tuna, serve with a spoonful of whipped cream in each bowl.
Source: contributed by Betsy Stewart in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.5.
15gm butter
2 x 440 gm cans Pea & Ham Soup
2/3 cup thickened cream
1 1/2 tspn curry powder
3 cups water
180 gm can Tuna Chunks in brine
Method: Saute onion and curry powder in butter, add soup & water, stir until mixture reaches boiling point. Stir in drained tuna, serve with a spoonful of whipped cream in each bowl.
Source: contributed by Betsy Stewart in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.5.
